Archive of ‘American’ category

My Best Chocolate Chip Cookies Yet

Chocolate Chip Cookies

I like my cookies thick and soft but not mushy, firm and dense but not hard.  And when I say “cookies” what I really mean is cookies, Dirty Bird.
My Best Chocolate Chip Cookies Yet – From – butter (left at room temperature for 10 minutes (see instructions)), sugar, brown sugar (light or dark is fine), pure vanilla extract, eggs, baking soda, salt, all-purpose flour (Scooped with the measuring cup, not spooned into the measuring cup.), semi-sweet chocolate chips, Preheat oven to 350F.; In a large bowl cream together butter, sugar and brown sugar and stop mixing as soon as it’s mostly combined. There shouldn’t be any lumps of butter remaining.

NOTE: Your butter should be soft enough so that if you firmly squeeze it you can only make a slight indentation with your fingers. Any softer and you’ll have flat cookies. If your butter is too soft pop it in the refrigerator for a bit until it’s colder. ; Mix in eggs and vanilla.; In a separate bowl combine baking soda, salt and flour. Mix into wet ingredients until 95% combined. Fold in chocolate chips, stirring until just completely combined.; Scoop onto the cookie sheets using 2 spoons or, if you have it, a cookie scoop. I use the small scoop from Pampered Chef and it gives me perfectly sized, 3-bite cookies.; Bake for 10 minutes to start, adding 1-2 minutes to the timer until the cookies are a golden brown. In my oven 14 minutes is perfect.; – Adapted recipe courtesy of[/wpurp-searchable-recipe%5D

Classic Iced Tea

Iced Tea

Plain, simple, refreshing iced tea. I am not clever enough to come up with something good here.  Sorry.
Classic Iced Tea – From – water, tea bags (regular size), cold water, In a small saucepan bring 2 1/4 cups of water to a gentle boil. Add the tea bags, remove the saucepan from heat and cover. Steep for 15 minutes.; Remove the tea bags without squeezing them (which would add bitterness) and pour the steeped tea into a 2 1/2 quart heatproof container (like a large Pyrex liquid measure). Add the 6 cups cold water and mix.; Let cool at room temperature and then refrigerate until cold. Serve over ice, garnished with sugar, lemon wedges and/or mint sprigs.; – Recipe from[/wpurp-searchable-recipe%5D

Blueberry Lemon Iced Tea

Blueberry Iced Tea

I often make this for guests who then request it every time they come over, which is a very flattering pain in the ass. So before you serve this to other people make sure you’re ok with making it. I start out with a small amount of sugar and then add to taste because I don’t want to get the shuga.
Blueberry Lemon Iced Tea – From – frozen blueberries, lemon juice (fresh or concentrate), water, tea bags, sugar (Add more or less to taste), Place frozen blueberries and 1/2 cup lemon juice in a saucepan and bring to a boil over medium heat. Stir occasionally for 5 minutes.; Remove from heat and pour through a fine mesh strainer into a bowl using the back of a spoon to squeeze out the juice. Discard solid blueberry paste or reserve it and use it in muffins, pancakes or to make suet for the birds. They love it!; Bring 4 cups of water to a boil in the same saucepan. Remove from heat and add 6 teabags, then let steep for 5 minutes.; Remove tea bags and stir in 1/2 cup sugar and blueberry juice mixture. Pour into a pitcher, cover and chill. Serve over ice.; – Adapted recipe courtesy of[/wpurp-searchable-recipe%5D

Pretzel Caramel Chocolate Crack

Caramel Pretzel Candy

The perfect mix of salty and sweet for those depressing nights when you need to eat your feelings. Use gluten-free pretzels to make it GF friendly or live on the edge and use regular pretzels.  Crazytown!
Pretzel Caramel Chocolate Crack – From – pretzels (I like the square waffle kind), butter (2 standard sized sticks), light brown sugar, salt, honey, pure vanilla extract, baking soda, chocolate chips (I like to use the mini-chips, they melt better), Line a 9×9 pan with parchment paper. If you don’t have parchment paper then line it with the thickest aluminum foil you have and grease generously with butter.; Spread pretzels on the bottom of the prepared pan, set aside.; In a saucepan combine butter, salt, brown sugar and honey and cook over medium heat until a candy thermometer reaches 260F.; Remove from heat, add vanilla and baking soda while constantly stirring.; Preheat the oven to 350F. Pour the prepared caramel over pretzels, set aside and let cool for 10 minutes.; Sprinkle the chocolate chips evenly over the pretzel/caramel mixture. Put the pan in the oven for about 5 minutes or until the chips have melted. They’ll still have their shape because, well, science. But they’ll look shiny and melty and that’s how you’ll know.; Remove the pan from the oven and using a rubber spatula or the back of a spoon gently spread the chocolate into a smooth layer over the caramel.; Turn off the oven. I always forget so I thought I’d remind you.; Let stand until completely set, about 4 hours on the counter or 2 hours in the fridge.; Cut into squares, rectangles, parallelograms, or whatever shape you’re into. I won’t judge. Store in the refrigerator if there are any left.; – Adapted recipe courtesy of[/wpurp-searchable-recipe%5D

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